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Re:Plum Clafoutis

This was superb. Have made clafoutis previously, but the suggestion on this recipe to roast the plums in butter prior to addition of the custard vastly increased depth of flavour. I have made a few times with variations: substituted the flour with almond meal, substituted flour with 50% flour/50% hazelnut meal and added frangelico as the liquer. All versions wonderful. I also simplified by baking the plums directly in the pie dish in the oven, to eliminate the need for a separate pan. The cooked plums + almonds make all the difference in raising this clafoutis recipe above all others!


Posted: 02:51 am on April 11th 2015